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Stuffed Cabbage

Flavor.of.Europe's picture
Ingredients
  Savoy cabbage 1 Large
  Lard 1 Ounce (25 Gram / 2 Tablespoon)
  Onion 1 Medium, peeled, finely chopped
  Garlic 1 Clove (5 gm), peeled and chopped
  Rice 4 Ounce (100 Grams / 1 Cup)
  Minced lean pork 1 Pound (500 Grams)
  Salt To Taste
  Freshly ground black pepper To Taste
  Hungarian sweet paprika 2 Tablespoon
  Marjoram 1 Pinch
  Egg 1 , beaten
  Sauerkraut 2 Pound (1 Kilogram)
  Flour 2 Tablespoon
  Sour cream 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
Directions

Boil about 8 of the cabbage leaves in a large pan of salted water, until almost tender.
Drain, and set aside to cool.
Rinse sauerkraut several times in cold water.
Melt lard in a frying pan, and gently fry onion and garlic until golden.
Add rice, and mix well.
Then add minced pork, and season with salt, pepper, and marjoram.
Remove pan from heat, and add half of the paprika, then beaten egg, and mix well.
In the middle of each softened cabbage leaf place a heaped spoonful of meat mixture.
Roll leaf up tightly, making sure sides are tucked in, and secure with a toothpick.
Repeat until all the mixture has been used up.
Put half of sauerkraut into the bottom of a large casserole.
Arrange cabbage rolls on top, followed by remainder of sauerkraut.
Cover with water.
Bring slowly to the boil, cover, and simmer for 2 hr.
When cooked, transfer the rolls to a warmed serving dish.
Mix flour with sour cream, and add to sauerkraut and cooking liquid in casserole.
Add rest of paprika, and stir until sauce is smooth and thick.
Bring slowly to the boil, and simmer for 5—10 min.
Pour over the stuffed cabbage, and serve immediately, sprinkled with sour cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cabbage
Servings: 
150

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